Pan-Seared Duck Breast with Cherry Reduction

Prep the Duck

Remove the duck breasts from the refrigerator about 20 minutes before cooking to bring them to room temperature. Pat the skin and meat dry with paper towels.
Using a sharp knife, score the fat/skin of the duck breasts in a crosshatch pattern (diamonds), being careful not to cut into the meat. Season generously on both sides with salt and freshly ground black pepper.

Place the duck breasts skin-side down in a cold, dry, oven-proof skillet or frying pan. Do not add any oil.
Place the pan over medium-low heat. Let the fat slowly render out and the skin become thin and crispy. This should take about 8 to 10 minutes. Pour off the excess duck fat from the pan into a heatproof bowl as it accumulates (save it for roasting potatoes!).
Once the skin is deeply golden and crispy, flip the duck breasts meat-side down. Cook for another 3 to 4 minutes for medium-rare (an internal temperature of 54°C to 57°C / 130°F to 135°F).
Transfer the duck to a warm plate, cover loosely with foil, and let it rest for 10 minutes before slicing.

Pour off any remaining duck fat from the skillet, leaving just a thin coating on the bottom. Return the pan to medium heat.
Add the port wine (or red wine) and balsamic vinegar to the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by half.
Add the cherries, beef or chicken stock, honey, and thyme sprigs. Simmer gently for 5 to 7 minutes until the liquid has reduced to a syrupy, glossy consistency and the cherries are tender but still hold their shape.
Remove the thyme sprigs. Turn off the heat and stir in the cold, cubed butter until it melts and creates a glossy, emulsified sauce. Season with salt and pepper to taste.

Slice the rested duck breasts on the bias into 1 cm thick slices.
Fan the slices out on warmed serving plates. Spoon the warm, glossy cherry reduction and whole cherries generously over and around the meat. Serve immediately.